whole food ~ well made

What the Bees Know

Fennel reminds me of my adolescence: I admire it from afar but am too shy to get too close to it, never mind ask it to hold hands. I love the strong, ribbed structure of the bulb, the sturdy stalks and all those feathery fronds on top. It’s a vegetable that begs to be messed Read More Read more

Perfectly Seasoned

It was only fitting that our first meal upon arriving back in the range lands of eastern Oregon (after a bus ride, 3 flights and a late-night car ride over Rattlesnake Grade roller coastering through 3 states) was a grilled boneless T-bone–grass-fed, of course. Simply seasoned with salt and accompanied with homegrown organic corn on Read More Read more

So Long Seafood

Tomorrow I leave these eastern shores headed for my mountain home. It’s good-bye to nightly broiled codfish and grilled swordfish suppers, to Wellfleet oysters, quahogs and little necks on the half shell, to steamed lobster, blue mussels and soft-shell clams. I’ll miss you all. Going back home to my own kitchen feels like back-to-school time. Read More Read more

Beets for Obama

Obama’s on my mind since we’re both vacationing this week on Cape Cod & the Islands. Me on Cape Cod. Him on the island of Martha’s Vineyard. Today’s food section of the Cape Cod Times featured recipes for the president based on what readers thought he would love–lobster, clams, stuffed squash blossoms. Being more of Read More Read more